Warm and comforting cream, simple and nutritious, perfect for winter. Quick recipe for 2 people, garnished with Greek yogurt and mixed seeds; optional to add croutons, crunchy chickpeas, or caramelized onions.
Slice the leek and dice the potatoes.
Sauté leek and potatoes in a drizzle of extra virgin olive oil.
Add the cauliflower florets, season with salt and pepper, and add rosemary to taste.
Cover with hot water or vegetable broth and cook until the vegetables are tender (about 15-20 minutes).
Blend the vegetables until you get a smooth cream.
Add the milk, let it simmer over low heat for a couple of minutes.
Serve and garnish with Greek yogurt, mixed seeds, rosemary, and a drizzle of raw oil. Optional: add croutons, crunchy chickpeas, or caramelized onions.
Immersion blender
Saucepan
Italy, Toscana
| Energy (kcal) | 85.63 |
| Carbohydrates (g) | 12.12 |
| of which Sugars (g) | 3.28 |
| Fat (g) | 2.44 |
| of which Saturates (g) | 1.4 |
| Protein (g) | 3.81 |
| Fiber (g) | 1.46 |
| Sale (g) | 0.06 |
